Hotelympia equipment award judges extend shortlist

CEDA and Vision Commercial Kitchens’ Jack Sharkey is among the judges for Hotelympia’s 2016 catering equipment innovation award.

The quality of new catering equipment products entered into Hotelympia’s Innovation Awards has seen judges make the unprecedented decision of allowing seven, as opposed to six, entries go through to the final stage.

A panel including CEDA chair, Jack Sharkey, whittled down hundreds of entries – innovative new product launches set to be on view throughout the four-day show (29 February – 3 March at Excel, London) – with just 18 finalists in the categories of interiors, technology, and catering equipment, set to go through.

Levels of innovation were so strong in the catering equipment category, however, that the decision was made to allow seven products into the running, meaning 19 products in total will now go forward.

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On the decision, Jack Sharkey commented: “We judged the equipment entries based on the innovation to the market as a whole, and the subsequent impact. We were really impressed by the range and quality of the entries.”

Toby Wand, MD at exhibition organiser Fresh Montgomery, said: “Once again, the catering equipment fraternity has shown the way when it comes to innovation, hence why we took the unique decision to allow seven finalists to go through.”

These catering equipment award finalists are:

Multiple Choice ice cream machine by Carpigiani UK – a machine which can produce ice cream with three different types of variegato and four different flavours of milkshake boasting an output of up to 400 cones and 250 milkshakes per hour.

De Manincor Total Control System by De Manincor UK – a system that links to all kitchen equipment via digital control cards and can monitor software that controls energy consumption, troubleshooting any faults in the process.

Ovention Matchbox 360-12 by Gamble Foodservice Solutions – a high speed oven with over 600 pre-programmed menu items, able to bake, grill, roast, broil and cook without the use of microwaves, said to result in consistent, high quality food items.

Frymaster FilterQuick 2FQE3OU by Manitowoc Foodservice – an oil conserving fryer which is claimed to use 40% less oil and 10% less energy. An optional in-built oil quality sensor monitors the quality of the oil in the frypot before advising when oil needs changing.

SpaceCombi Magic Pilot by MKN – this space saving combi steamer is only 55cm wide. HoodIn technology is designed to condense 80% of the vapours produced in cooking and means expensive, dedicated extraction systems are no longer required.

CCP – Comfort Combi Plate by Pneu-Therm (Hoeller Buffet Solutions) – the combi plate can be switched from hot to cold in under 20 minutes, negating the need for changeover or removal of a buffet counter.

PT Climate Plus by Winterhalter – the PT ClimatePlus passthrough warewasher is said to be both an effective dishwasher and an air conditioner which slashes energy consumption by 53%. When the air in the kitchen reaches 25°C the PT ClimatePlus is designed to send cool dry air back into the room, reducing air-conditioning costs.

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